Fluffy blueberry and vanilla pancakes
Indulge in the ultimate breakfast delight with our fluffy blueberry and vanilla pancakes! Made with milk, an egg, vanilla extract, self-raising flour, baking soda, sugar, butter, and fresh blueberries, these pancakes are perfectly light and delicious, ideal for a lazy weekend morning. Ready to elevate your brunch game? This recipe is your go-to for a sweet start to the day!
- 16 Mar 2024
- Cook time 42 min
- Prep time 5 min
- 8 Servings
- 8 Ingredients
Fluffy blueberry and vanilla pancakes are a delightful breakfast treat that combines the sweet and tangy flavor of blueberries with a hint of vanilla. These pancakes are light, airy, and perfect for a weekend brunch or a special morning meal. Follow this simple recipe to make a stack of delicious pancakes that will impress your family and friends.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together the milk, egg, and vanilla extract until well combined.
- In a separate bowl, sift together the self-raising flour, baking soda, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy — don't overmix to ensure your pancakes stay fluffy.
- Gently fold in the blueberries, being careful not to crush them.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with a small portion of the butter.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat steps 5 and 6, adding more butter to the pan as needed, until all the batter is used.
- Stack the pancakes on a plate and serve hot. Optionally, top with extra blueberries, a drizzle of maple syrup, or a dollop of whipped cream.
Tips:
- Ensure your milk and egg are at room temperature before mixing to create a smooth batter.
- Do not overmix the batter; it's okay if there are a few lumps. Overmixing can make the pancakes tough.
- Let the batter rest for about 5-10 minutes before cooking to help the pancakes rise better.
- Use a non-stick pan or lightly grease your skillet with butter or oil to prevent sticking.
- Cook the pancakes on medium heat to ensure they cook evenly without burning.
- Gently fold the blueberries into the batter to prevent them from sinking to the bottom.
- Wait until bubbles form on the surface of the pancakes before flipping them to ensure they are cooked through.
- Serve the pancakes immediately for the best texture and flavor.
With their irresistible fluffiness and the sweet burst of blueberries in every bite, these vanilla-infused pancakes are sure to become a breakfast favorite. Serve them with a drizzle of maple syrup, a dollop of whipped cream, or simply enjoy them on their own. Whichever way you choose, these pancakes are a delicious way to start your day.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.58g | 4% |
| Sugar 13g | 13% |
| Fat | |
| Fat 3.32g | 4% |
| Saturated 1.37g | 5% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 33mg | 6% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 1.82mg | 2% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 3.93ug | 3% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 150mg | 4% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.73mg | 7% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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